Tomato Feta and Butternut Chicken Pot Pie
Serves 8
Prep Time:
30 min
Cooking Time:
30 min
Ingredients
1 roll puff pastry, thawed
Sesame or poppy seeds
Egg wash
Filling:
2 tbsp vegetable oil
½ cup onion, finely chopped
2 tsps garlic, minced
400g chicken breast, cubed
1 tsp chicken spice
2 cups All Gold Tomato & Herb Pasta Sauce
1 cup roasted butternut, small cubed
½ cup peppered feta, crumbed
Preparation Method
1. Preheat oven at 190°C.
2. Filling: In a pan, on medium heat, add oil and fry onions & garlic until softened, then and chicken. Season chicken with spice and cook until it is browned.
3. Add in the pasta sauce and bring to the boil. Adjust seasoning. Take off the heat and fold in the roasted butternut and peppered feta, mix to combine.
4. Grease large ramekins and add filling to two thirds full, cover with pastry rounds and allow pastry to fold over the lip of the ramekin. Make a small slit in the top and brush pastry with egg wash. Sprinkle with sesame or poppy seeds.
5. Bake for 20 – 30 minutes until pastry is puffed and golden brown.
2. Filling: In a pan, on medium heat, add oil and fry onions & garlic until softened, then and chicken. Season chicken with spice and cook until it is browned.
3. Add in the pasta sauce and bring to the boil. Adjust seasoning. Take off the heat and fold in the roasted butternut and peppered feta, mix to combine.
4. Grease large ramekins and add filling to two thirds full, cover with pastry rounds and allow pastry to fold over the lip of the ramekin. Make a small slit in the top and brush pastry with egg wash. Sprinkle with sesame or poppy seeds.
5. Bake for 20 – 30 minutes until pastry is puffed and golden brown.
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Recipes for you
Tomato Feta and Butternut Chicken Pot Pie
Serves 8
Prep Time:
30 min
Cooking Time:
30 min
Ingredients
1 roll puff pastry, thawed
Sesame or poppy seeds
Egg wash
Filling:
2 tbsp vegetable oil
½ cup onion, finely chopped
2 tsps garlic, minced
400g chicken breast, cubed
1 tsp chicken spice
2 cups All Gold Tomato & Herb Pasta Sauce
1 cup roasted butternut, small cubed
½ cup peppered feta, crumbed
Preparation Method
1. Preheat oven at 190°C.
2. Filling: In a pan, on medium heat, add oil and fry onions & garlic until softened, then and chicken. Season chicken with spice and cook until it is browned.
3. Add in the pasta sauce and bring to the boil. Adjust seasoning. Take off the heat and fold in the roasted butternut and peppered feta, mix to combine.
4. Grease large ramekins and add filling to two thirds full, cover with pastry rounds and allow pastry to fold over the lip of the ramekin. Make a small slit in the top and brush pastry with egg wash. Sprinkle with sesame or poppy seeds.
5. Bake for 20 – 30 minutes until pastry is puffed and golden brown.
2. Filling: In a pan, on medium heat, add oil and fry onions & garlic until softened, then and chicken. Season chicken with spice and cook until it is browned.
3. Add in the pasta sauce and bring to the boil. Adjust seasoning. Take off the heat and fold in the roasted butternut and peppered feta, mix to combine.
4. Grease large ramekins and add filling to two thirds full, cover with pastry rounds and allow pastry to fold over the lip of the ramekin. Make a small slit in the top and brush pastry with egg wash. Sprinkle with sesame or poppy seeds.
5. Bake for 20 – 30 minutes until pastry is puffed and golden brown.